Mr Spanton's Chargrilled Asparagus
- Matt Sworder
- May 28
- 1 min read
Asparagus is such a beautiful ingredient and, as the season is so short - from the end of April to the middle of June - it’s all about making the most of it when it’s here.
Dish Difficulty: Easy
Serves: 4
Ingredients
20 Asparagus spears, ideally Mr Spanton’s
Rapeseed oil
4 eggs
Salt and pepper
Preparation
Firstly put a pot of boiling water onto the boil with a pinch of salt.
To prepare the asparagus, cut off the bottom inch and discard. Using a peeler, peel the skin off the new bottom inch so the spears look pretty on the plate.
Once the water is rapidly boiling, place in the water for 1 minute and refresh immediately in ice water to stop from continuing to cook. Refreshing the asparagus also keeps the spears crunchy, green and full of goodness.
Once completely cool, remove from ice water and dry.
Drizzle with a little rapeseed oil and place on a super-hot char-grill pan. You are looking to get lovely bar marks on the asparagus.
Once the bar marks are on the spears, turn each one by 180 degrees to put bar marks on the other side, which usually takes 1 minute.
Season to taste and serve immediately with a poached egg and hollandaise sauce.
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